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Chipotle and Lime Shrimp Tacos

Shrimp TacosThis recipe is from Cuisine at Home Magazine (June 2010 issue).  My husband and I have been on a chipotle pepper kick – especially if it also has adobo sauce. I think my husband must have told me these tacos were good about a dozen times tonight.  Since we are trying to limit our calories in an effort to lose weight, this recipe was appealing since 2 tacos has 462 calories and did not feel like we were starving. You most certainly can cook the shrimp by grilling them on skewers – I opted for the cast iron skillet. Photo credit: Hubby – thank you!

Shrimp Tacos

adapted from Cuisine at Home Magazine (June 2010 issue) | Serves 4

For the Shrimp Tacos:

  • 1/2 cup fresh lime juice
  • 1 Tbsp olive oil
  • 2 tsp chili powder
  • 1 lb large shrimp, peeled and deveined
  • 8 (6 inch) flour tortillas

For the Chipotle Sauce:

  • 1/2 cup crema, sour cream, or mayo (or combination of two)
  • 2 chipotles in adobo sauce, minced
  • 1 1/2 tsp honey
  • 1 tsp fresh lime juice
  • salt to taste

For the Red Cabbage Slaw:

  • 4 cups shredded red cabbage (about 1/2 a small head)
  • 1/2 cup sliced scallions
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp olive oil
  • 1 Tbsp white vinegar, or white wine vinegar
  • salt to taste

Instructions:

Marinate the shrimp in the refrigerator in a marinade made with lime juice, olive oil, and chili powder. Refrigerate for about 1 hour.  In the meantime, make the chipotle sauce: Combine the mayonnaise (Mexican crema, or sour cream) with the minced chipotle peppers, honey, tsp lime juice and season with salt and pepper to taste.  Refrigerate the sauce until serving.

Combine the ingredients for the slaw in a medium bowl.  Toss to coat the cabbage.  Refrigerate until serving.

Skewer the shrimp on wooden skewers and either cook them on the grill or cook in a cast iron skillet for 4 minutes on each side or until cooked through.

Lightly sprinkle a few paper towels with water and place on a plate.  Top with 8 tortillas and cover with another damp paper towel.  Microwave the tortillas to soften them for 1 minute.

Assemble the tacos: Place a flour tortilla on your plate.  Spoon 2 to 3 spoons of red cabbage slaw in the center of the tortilla.  Top with 4 shrimp on each taco and spoon a few tablespoons of chipotle sauce over the top of the shrimp.  Enjoy.

2 tacos with sauce and slaw 462 calories according to Cuisine at Home Magazine (June 2010 issue p 9)

Printable Recipe

 

 

 

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